A fresh batch of wildgame Sausage.

fatboyz · #1 08-20-2011, 07:35 AM

I made 100 lbs of Cheese Smokies, Cheese Kubi Burgers, and garlic sausage last night with the last of last years deer trim. Got a full day of smoking to do today. Will updat with pics later this afternoon!

NSRfishing · #2 08-20-2011, 07:39 AM

i love meat pictures

fatboyz · #3 08-20-2011, 09:41 PM

well long day but it all turned out nice.

finnished product:

The cheese Kubi Burgers:

NSRfishing · #4 08-20-2011, 09:46 PM

great looks really good

leeaspell · #5 08-20-2011, 09:56 PM

So how much do they cost, and when can we come get em? Oh wait, its wild game you cant sell it.....So when cam we come pick some up lol

fatboyz · #6 08-20-2011, 10:26 PM

I'm eating a cheese Kubi Burger right now and man are they tastey. They'll be even better in the morning in a breakfast sandwich with an egg and english muffin!!

ww2269 · #7 08-20-2011, 11:35 PM

Looks great partner! I understand how much work that is but if you enjoy doing it its worth it. I just ate my last package of sausage tonight and think I may grind up some extra moose roasts i have to make another batch to get me threw til Nov.

sureshot · #8 08-20-2011, 11:51 PM

How did you make that smoker.

Andy

fatboyz · #9 08-21-2011, 10:26 AM

The smoker is made from an old International Harvester fridge with a steel liner. I use a Bradley smoke Generator (sold as a smoker kit) for the smoke source. I have a 220 volt oven element that runs through an old oven control with a Thermostat. I also use a small 4" duct fan in the bottom to circulate the air out the top vent to prevent hot spots. I have it all enclosed in a little tin covering to keep rain off, and as it's in my back yard I thought an old fridge etc might be a little too "hillbilly" for the neighbors.

schimmel · #10 08-21-2011, 11:13 AM

Looks great. I haven't gotten around to smoking any sausage yet but I did make a batch of deer frying sausage last week so we have some for hunting camp.

countrykid · #11 08-21-2011, 11:31 AM

I know some folks don't like or won't give out their recipes for things like this, but it can't hurt to ask right? I'm determined to do something different with the meat this year and boy do those ever look and sound tasty! Would you mind telling me how you made them?

fatboyz · #12 08-21-2011, 12:24 PM

Well the recipe is pretty simple!! I use "atlas" brand pre mixes from Halford. I like them the best. I use the 'Kelly Smokies" and the "ukrainian garlic" mix. They are preportioned for 16-18 lb batches. I usually move them up a little closer to 20 lb batches as I don't like them salty. With these mixes you add your own Prague powder, and I cut that back 1/3. For the garlic I add about 10 cloves of pressed garlic, or about 3T of garlic powder. For cheese smokies I add 2lb of cheese to a batch, and grind it on my course plate then mix it in.
Simple

Redfrog · #13 08-21-2011, 01:33 PM

What do you use for the Kubi Burgers?

countrykid · #14 08-21-2011, 01:34 PM

Quote:

Originally Posted by fatboyz

Well the recipe is pretty simple!! I use "atlas" brand pre mixes from Halford. I like them the best. I use the 'Kelly Smokies" and the "ukrainian garlic" mix. They are preportioned for 16-18 lb batches. I usually move them up a little closer to 20 lb batches as I don't like them salty. With these mixes you add your own Prague powder, and I cut that back 1/3. For the garlic I add about 10 cloves of pressed garlic, or about 3T of garlic powder. For cheese smokies I add 2lb of cheese to a batch, and grind it on my course plate then mix it in.
Simple

That is simple!! Thanks a million, I really appreciate you sharing it! I will definitely be giving it a try this fall. Now begins the waiting game

fatboyz · #15 08-21-2011, 06:24 PM

Red frog
The Kubi burgers are the smokie mix with 10% chees added ground through the course plate. I stuff it into a 90mm waterproof casing, then cook them in water in my turkey cooker. I let them cool overnight, then remove the casing and slice them 3/8" thick on my meat slicer, then put them on the racks in the smoker and they get a 2 hr cold smoke.

sourdough doug · #16 08-21-2011, 06:54 PM

You sure know how to hurt a guy, espescially at supper time.. I know you will enjoy them all and well you should, cuz that is a fair amount to work you got invested there...

Redfrog · #17 08-21-2011, 10:14 PM

Excellent! thanks. I'll be trying it this fall.

Rockymtnx · #18 08-21-2011, 10:39 PM

fatboyz that sure looks good.
I like your idea for Kubi burgers. I may have to give that a try this year.

ABwapiti · #19 08-22-2011, 07:45 AM

Those kubi burgers look great i'm hungry now.